| rev:text
| - Petite Maison truly deserves fives stars. The last time I tried to explain my experience here, I did not go into detail about the food or ambiance, all I could say was " there are true chefs working in that kitchen, not trained cooks calling themselves chefs". The cocktail I started off with reveals the nature of this restaurant. The Cyrano de Sazerac, obviously a play on Cyrano de Bergerac is a concoction, so perfect in its simplicity so French and at the same time so American. Sazerac is a brand of American Rye whiskey, and "The Sazerac" is also a cocktail with a history dating back to pre Civil War New Orleans. Originally the drink was made with French Brandy but later rye whiskey was used due to the phylloxera epidemic that destroyed France's wine grape crops. Absinthe is the other half of this drink, and what could be more French than that?
I started with the Beouef Tatar, completely raw beef ground to the point where it just barely held its puck like shape. On top was an egg, sunny side up, cooked just perfectly, a tap of the fork, and the yolk was released all over the beef. On the side, crisp deep fried pomme natrual. I have never had beef, potato and eggs quite like this, the textures were just as enjoyable as the taste. I highly recommend this hors d' oeuvre, but be aware that raw beef is not for people with compromised digestive systems, and it has a tendency to cause sleepiness for up to 24 hours if you are not accustomed to eating raw meat.
For the next course it was the salmon, "Morue Noire" with a fennel salad and fried green tomatoes. The seared salmon, like the sunny side up egg was cooked just to the point where you could not accuse it of being raw. The fats were nicely broken down, the meat was juicy and plump, it looked, smelled and tasted delicious. Often salmon is overcooked, and I understand how difficult it is to get it right as I have ruined more than a few on the gas grill. The timing and attention in this kitchen is dead on. The salad and green tomatoes were OK, I am not a big fan of fennel or green tomatoes, so my opinion on these two should not carry much weight.
And for the last course, dessert which I almost always skip, I had the Soufflé a la Chocolate described on the menu as Tahitian vanilla crème anglaise. It tastes just as good as it sounds.
Lastly, this is a place I consider semi casual, you don't have to put on a coat and tie, but you really shouldn't come in here looking like you spent the day doing yardwork.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)